Cheesy Stuffed Pepper Pasta (Printable)
One-pan pasta with bell peppers, savory ground meat and melted mozzarella—comfort on the table in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 2 large bell peppers (red and/or green), diced
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
→ Meat
04 - 1 pound ground beef or turkey
→ Pantry
05 - 2 tablespoons olive oil
06 - 1 (14.5-ounce) can diced tomatoes, with juice
07 - 2 tablespoons tomato paste
08 - 2 cups low-sodium chicken or vegetable broth
09 - 8 ounces short pasta (penne, rotini, or shells)
10 - Salt and black pepper, to taste
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Dairy
14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
→ Garnish
16 - Fresh parsley or basil, chopped (optional)
# How-To Steps:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3 to 4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, diced tomatoes with juice, oregano, basil, crushed red pepper flakes, salt, and black pepper. Mix well to combine.
05 - Pour in the short pasta and broth. Stir to combine, ensuring the pasta is submerged in liquid as much as possible.
06 - Bring to a simmer. Reduce heat to medium-low, cover with a lid, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
07 - Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for 2 to 3 minutes until the cheese is melted and bubbly.
08 - Remove from heat. Garnish with fresh parsley or basil if desired. Serve hot.
# Expert Advice:
01 -
- It captures every bit of the comfort of traditional stuffed peppers but comes together in a single skillet on a weeknight.
- The cheese melts directly into the pasta and creates these golden stretchy strands that make serving feel like a celebration.
02 -
- Stir the pasta every few minutes while simmering because it loves to stick to the bottom of the pan when you are not looking.
- Use a skillet that is at least twelve inches wide so the pasta has room to cook evenly and the liquid reduces properly.
03 -
- Shred your own cheese from a block because it melts dramatically better than anything from a bag.
- Let the skillet rest off the heat for two minutes before serving so the sauce thickens and clings to the pasta perfectly.